West Bend 88001 User manual

Brand: West Bend

Model: 88001

Category: Fondues, gourmets & woks

Type: User manual

ELECTRIC FONDUE POT

Instruction Manual

www.focuselectrics.com

Important Safeguards............................................................................................... 2

Operating Precautions.............................................................................................. 3

Using Your Fondue Pot............................................................................................ 5

Cleaning Your Fondue Pot ....................................................................................... 6

Recipes .................................................................................................................... 8

Warranty................................................................................................................. 13

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

, a Brand of Focus Electrics, LLC.

www.focuselectrics.com

IMPORTANT SAFEGUARDS

To prevent personal injury or property damage, read and follow all instructions

and warnings.

When using electrical appliances, basic safety precautions should always be

followed including the following:

• Read all instructions, including these important safeguards and the care and use

instructions in this manual.

• Do not touch hot surfaces. Use handles or knobs.

• To protect against electric shock do not immerse cord, plugs, or other electric

parts in water or other liquids.

• Close supervision is necessary when this appliance is used by or near children.

• Unplug the appliance from outlet when not in use and before cleaning. Allow to

cool before putting on or taking off parts and before cleaning.

• Do not operate any appliance with a damaged cord or plug or after the appliance

malfunctions or if the appliance is dropped or damaged in any manner. If you

experience any problems with your appliance, unplug it immediately from the

electrical outlet. For service information see warranty page.

• The use of accessory attachments not recommended by Focus Electrics may

cause injuries.

• Do not use this appliance outdoors.

• Do not let cord hang over the edge of a table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electrical burner, or in a heated oven.

• Extreme caution must be used when moving an appliance containing hot oil or

other hot liquids.

• Always attach plug to appliance first, then plug cord into the wall outlet. To

disconnect, turn any control to “OFF," then remove plug from wall outlet.

• Do not use appliance for other than intended use.

• This appliance has a polarized plug (one blade is wider than the other). To

reduce the risk of electric shock, this plug is intended to fit into a polarized outlet

only one way. If the plug does not fit fully into the outlet, reverse the plug. If it

still does not fit, contact a qualified electrician. Do not attempt to modify the plug

in any way.

• For household use only.

To prevent personal injury or property damage, read and follow all instructions

and warnings.

OPERATING PRECAUTIONS

• Do not use glass cover if chipped, cracked or has deep scratches. Weakened

glass can shatter during use. Discard immediately.

• Do not set glass cover on hot burner or on oven heat vent. Sudden temperature

change may cause the cover to crack or shatter.

• Glass is breakable. Care should be taken not to drop or impact the glass cover.

If the cover breaks, it will do so in many pieces. Avoid or discard any foodstuffs

exposed to broken cover.

• Set cover on hot pad, trivet or other heat protective surface. Do not set hot cover

directly on the counter, table or other surface.

• Moving an appliance containing hot foods, liquids or oil is not recommended.

Extreme caution must be used when moving an appliance containing oil.

• Always exercise caution when cooking food in hot oil.

• Never add water or any type of liquid such as wine or bouillon to oil as any

amount of liquid can cause eruption of the hot oil.

• Never place any type of cover on this appliance when heating oil or cooking

foods in oil.

• Be extremely cautious of steam when removing cover. Lift cover slowly directing

steam away from you.

• Do not set hot cover on cold or wet surface; let cover cool before placing in

water. Do not add frozen/cold foods or liquids into heated cooking pot. Sudden

temperature changes may cause the cover to crack or shatter.

• Do not place glass cover with metal ring in the microwave oven.

• Allow appliance to cool completely after use and before cleaning or storing.

• Always attach heat control to fondue pot first, then plug cord into electrical outlet.

After cooking and serving, turn heat control to “off” and unplug from electrical

outlet. Let fondue pot cool before removing heat control.

• A short power-supply cord is provided to reduce risks resulting from becoming

entangled in or tripping over a longer cord.

To prevent personal injury or property damage, read and follow all instructions

and warnings.

• Longer, detachable power-supply cords or extension cords are available and

may be used if care is exercised in their use. While use of an extension cord is

not recommended, if you must use one, the marked electrical rating of the

detachable power-supply cord or extension cord should be at least as great as

the electrical rating of the appliance. If the appliance is of the grounded type, the

extension cord should be a grounding-type 3-wire cord. The cord should be

arranged so that it will not hang over the counter top or tabletop where it can be

pulled by children or tripped over.

• Do not attempt to repair this appliance yourself.

SAVE THESE INSTRUCTIONS

QUICK RELEASE

™

HEAT CONTROL

The Quick Release

™

Heat Control is designed to release from the Fondue Pot easier

than a standard heat control. This design meets Underwriter’s Laboratories (UL)

current safety standards. To position the Quick Release

™

control in place, make

sure it is set to the “OFF” setting and place into the connection area under the

handle. The magnet will draw the control in place and you will hear it click when it is

connected (see below). Plug the cord into an electrical outlet. When finished using

the Fondue Pot, set the heat control to the “OFF” setting, unplug the cord from the

electrical outlet and allow to cool. If the heat control is removed while the Fondue

Pot is still hot, use caution as portions of the heat control may be hot. If the heat

control is pulled off during use, immediately unplug the cord from the wall outlet.

Use caution when reconnecting the heat control as portions of it may be hot. Never

move the Fondue Pot with the heat control attached as it can fall off and be

damaged.

USING YOUR FONDUE POT

Before Using The First Time: With the heat control removed, wash the Fondue

Pot, forks, fork ring or glass cover (if included) in warm, soapy water. Exercise care

when washing the forks as the ends are sharp. Rinse and dry thoroughly. Note: Do

not use any abrasive scouring pads or cleansers on these parts.

Condition Non-Stick Interior: The non-stick interior surface of the Fondue Pot

must be conditioned to ensure stick-free cooking. Lightly wipe a teaspoon of cooking

oil over the entire surface with paper toweling or a soft cloth. Allow a light film of oil

to remain on the surface. Do not use shortening, butter or margarine to condition the

non-stick surface. The Fondue Pot is now ready to use.

Note: Do not strike utensils against cover rim. Glass cover may shatter as a result.

1. Place the Fondue Pot on a dry, level, heat-resistant surface, away from any

edge. Do not block airflow under the Fondue Pot. If the Fondue Pot is used on

a surface that is not heat-resistant, such as a varnished, veneer or plastic

surface, place the Fondue Pot on a heat resistant tray or board to protect the

surface below. Make sure the Fondue Pot rests level. Be sure hands are dry

when using the Fondue Pot. Your Fondue Pot comes with rubber feet. To

ensure proper operation and safety, make sure all feet are present and fully

clean before each use. Do not use if any feet are missing.

2. Attach the heat control to the Fondue Pot, making sure it is set to the “OFF”

setting. Plug the cord into a 120 volt, AC electrical outlet only.

3. Follow recipe as directed. If the recipe calls for preheating, the signal light on

the heat control will go out when the cooking temperature is reached. The

signal light will turn on and off to indicate that the proper temperature is being

maintained.

4. To prevent scratching of the non-stick coating, plastic, rubber or wooden tools

are recommended for stirring foods in the preparation of dessert or cheese

fondue. Do not use any sharp edged metal cooking tools on the non-stick

surface as scratching can occur.

5. If the fork ring is included, place on the top edge of the pot, making sure it is

secured in place. Use this to hold the forks in the slots while cooking. This is

especially handy when using oil to cook.

6. Use the fondue forks packaged with the Fondue Pot to spear foods for dipping

or cooking. To prevent scratching of the non-stick surface, use care when

placing or swirling forks in pot. The handles of the forks feature different colored

ends to help the user identify their own fork.

7. After serving, turn the heat control to “OFF” and unplug the cord from the

electrical outlet. Allow the Fondue Pot and heat control to cool before cleaning.

If the Fondue Pot must be moved before it has cooled, first remove the heat

control using caution, as portions of the heat control may be hot. Use hot pads

to move the Fondue Pot as the handles may be warm.

CLEANING YOUR FONDUE POT

Clean After Each Use: To keep the Fondue Pot looking attractive and cooking

efficiently, clean it thoroughtly after each use.

Remove Heat Control: With the heat control set at “OFF,” unplug the cord from the

electrical outlet and allow to cool. If the heat control must be removed prior to

cooling, remove the heat control using caution, as portions of the heat control may

be hot.

Let The Fondue Pot Cool By Itself

- After using the Fondue Pot, always allow it to

cool completely by itself. Do not hasten cooling by adding cold water or immersing

in water when hot. Although made of thick aluminum, a sudden change in

temperature may cause the metal to warp. Always allow hot oil or liquid to cool

completely before removing from the Fondue Pot.

In-the-Sink Cleaning

1. Clean the non-stick interior and outside of the Fondue Pot in warm, soapy water

using a non-metal cleaning pad. A dishcloth or sponge may give the non-stick

surface a clean look, but will not remove the tiny food particles that can settle

into the finish. Do not use metal scouring pads or harsh scouring cleansers on

the nonstick surface or outside of the pot. If staining occurs on the outside of

the pot, scour with a non-abrasive cleanser.

2. Wash fondue forks, fork ring and glass cover, if included, in warm, soapy water

with a dishcloth or sponge, rinse and dry thoroughly. The ends of the forks are

sharp, exercise care when washing them. Do not use any abrasive metal

scouring pads or cleansers on the glass cover or fork ring as damage can occur.

After washing, rinse and dry thoroughly. Note: Do not use abrasive scouring

pads or cleansers on glass cover as scratching can occur. Check the Fondue

Pot for loose handles after cleaning. Retighten loose screws immediately with

the appropriate screwdriver, but do not over tighten. Over tightening can result

in stripping of screws or cracking of handles and handle failure.

Special Storage Tip: Since the ends of the fondue forks are sharp, store them in an

area that is out of children’s reach

Dishwasher Cleaning: The Fondue Pot, with heat control removed, forks and glass

cover if included, may be cleaned in an automatic dishwasher. The plastic fork

ring, if included, should not be placed in a dishwasher. When placing these

parts onto a dishwasher rack, be sure they do not touch one another or other objects

being cleaned to prevent marring or scratching. The uncoated underside of the

Fondue Pot will darken after dishwasher cleaning which is normal. The non-stick

interior of the Fondue Pot must be reconditioned with vegetable oil after each

automatic dishwasher cleaning.

SPECIAL CLEANING INSTRUCTIONS

Removing a Mineral Film - A spotted white film may form on the non-stick surface.

This is a buildup of minerals from foods or water and is not a defect in the finish. To

remove, soak a soft cloth in lemon juice or vinegar and rub onto the finish. Then

wash, rinse and dry thoroughly. Recondition the non-stick surface with vegetable oil

before using.

Removing Stains - After frequent use, the non-stick surface may discolor. Minor

stains are considered normal and do not affect the performance of the Fondue Pot.

Dark and widespread staining, however, which usually results from overheating

and/or improper cleaning, may lessen the effectiveness of the non-stick properties.

If staining occurs, treat with a commercial cleaner for non-stick finishes such as Dip-

coffee pot destainer. (Dip-It

coffee pot destainer is available in most grocery and

department stores.) Follow the package directions for cleaning non-stick surfaces. If

staining is quite severe, simmer longer or repeat cleaning. Do not use household

bleach to clean the non-stick surface, as it will permanently fade it. After using a

commercial cleaner, wash the Fondue Pot , rinse and dry thoroughly. Recondition

the non-stick surface with vegetable oil before using.

ADDITIONAL USES FOR THE FONDUE POT

Your Fondue Pot may also be used to prepare and serve appetizers such as

meatballs, sauces and dips. It can also be used for heating canned convenience

foods or leftovers.

As a guide, use these temperature settings:

“WARM” - Keeps cooked or heated foods warm for serving.

“SIMMER” (250ºF/121ºC) -Prepare sauces or dips, gently reheat leftovers.

250ºF/121ºC - -Bring liquid to a boil, heat canned convenience foods, or cook

vegetables.

325-350ºF/163-177ºC - Bbrown meat or sauté vegetables.

RECIPES

CHEESE FONDUES

Swiss Cheese Fondue

1 garlic clove, halved 2¼ cups dry white wine

6 cups (1½ lbs.) shredded Swiss cheese ¾ teaspoon baking soda

2 tablespoons flour ¼ teaspoon cayenne pepper

2 dashes garlic salt

3 tablespoons Kirshwasser or brandy

1. Rub the inside of the Fondue Pot with garlic clove halves. Discard garlic.

2. Pour wine into the Fondue Pot. Heat at “SIMMER” setting until wine bubbles,

about 4 to 5 minutes. Do not allow wine to boil.

3. In a bowl, toss the cheese with baking soda and flour.

4. Add the cheese mixture, ¼ cup at a time, to the hot wine. Stir in a figure-eight

motion until evenly blended and melted.

5. Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended.

Heat 5 minutes to develop the flavors. Keep setting at “SIMMER.”

6. For serving, spear cubes of rye or French bread with the fondue forks. Dip into

the fondue and swirl in a figure-eight motion. Makes 6 to 8 servings.

Cheddar Cheese Fondue

½ cup flour 1 tablespoon dry mustard

3 cups half & half 3 drops hot pepper sauce

3 cups (¾ lb.) shredded sharp Cheddar cheese

1½ teaspoons Worcestershire sauce

1. In the Fondue Pot, combine the flour and mustard.

2. Set heat at the “SIMMER” setting and gradually add half & half. Stir constantly

until thickened.

3. Add the shredded cheese, ¼ cup at a time, and stir until melted.

4. Add Worcestershire sauce and hot pepper sauce; stir. Heat 5 minutes to

develop the flavors. Keep setting at “SIMMER.”

5. For serving, spear rye or French bread cubes with fondue forks or dip with

crackers. Makes 6 to 8 servings.

Taco Fondue

3 15-ounce cans prepared chili, without beans

2 8-ounce packages cream cheese, cut into cubes

½ cup diced tomato ½ cup diced green pepper

½ cup shredded Cheddar cheese ¼ cup sliced pitted ripe olives

1. In the Fondue Pot, combine the chili and cream cheese cubes. Heat at the

“SIMMER” setting, stirring frequently until the cream cheese is melted.

2. Garnish with tomato, green pepper, Cheddar cheese and ripe olives. Reduce

heat to “WARM.”

3. For serving, use taco chips. Makes 6 to 8 servings or use as an appetizer.

BROTH FONDUE

Chicken & Beef Broth Fondue

1 pound sirloin steak

2 boneless, skinless chicken breasts

2 10 ½-ounce cans condensed chicken broth

2 10 ½-ounce cans condensed beef broth

1. Freeze the steak and chicken 1 hour for easier slicing. Slice thinly into bite size

pieces. Let the meat stand at room temperature for 30 minutes before serving.

Blot completely dry with paper toweling. Place on a lettuce-lined platter.

2. In the Fondue Pot, combine the chicken and beef broth. Place the fork ring, if

included, securely on the pot. Set heat at 350ºF/177ºC and bring to a boil,

about 8 to 10 minutes.

3. For serving, spear beef and chicken slices with the fondue forks and cook 1 to 2

minutes or to desired doneness. Rest forks in the fork ring slots, if included, or

on edge of pot while cooking. Serve with prepared sauces if desired. Makes 4

servings.

Hints: Bite size pieces of vegetables such as mushrooms, broccoli, cauliflower,

zucchini, peppers, etc. may also be cooked in broth with the meat, if desired.

Vegetable broth may be used instead of chicken or beef broth.

OIL FONDUE

TIPS FOR SAFE USE: WHEN USING HOT OIL FOR MEAT FONDUE - REVIEW

THE FOLLOWING RECOMMENDATIONS BEFORE USING YOUR FONDUE POT

WITH OIL:

ALWAYS exercise caution when cooking food in hot oil. It is not recommended that

children be present when cooking with hot oil.

Since some spattering of oil will occur during cooking, you may wish to place the

Fondue Pot on a protective heat-resistant mat or tray to prevent oil from spattering

onto the table covering or surface. If the surface on which the Fondue Pot is being

used is not resistant to heat, place the Fondue Pot on a heat-resistant board or tray

to protect the surface below. Make sure the Fondue Pot rests level. Position the

Fondue Pot so it is easily accessible to those using it.

To prevent tripping or pulling of the cord, exercise care in the placement of extension

cords if used. Tape cord if necessary.

Make sure the Fondue Pot is completely dry before using.

Fill the Fondue Pot with 3½ cups (28 ounces) vegetable oil. Do not use more than

3½ cups of vegetable oil in the Fondue Pot to prevent the possibility of hot oil

overflowing. Do not substitute lard, shortening, butter, margarine or olive oil for

vegetable oil, as these are not suitable for high temperature cooking.

CAUTION: To prevent personal injury or property damage, never add water or any

type of liquid such as wine or bouillon to the oil as any amount of liquid can cause

eruption of the hot oil.

NEVER place any type of cover onto the Fondue Pot when heating oil or cooking

foods in oil.

ALWAYS remove water or ice crystals from foods before cooking by blotting dry with

paper toweling. This will prevent excess spattering and foaming of oil.

ALWAYS trim any excess fat from meat and allow cut meat to stand at room

temperature for 30 minutes before cooking. Blot dry before cooking.

If the fork ring is included with the Fondue Pot, place securely on the top edge of the

pot. Gently place individual forks containing bite-size pieces of food into the hot oil.

Always use the fondue forks to place foods into the oil. Do not drop foods into the

oil. Rest forks in the slots of the fork ring or on the edge of the pot. When foods are

cooked to the desired doneness, remove by grasping the handle of the fork.

Exercise caution, as the metal shaft and fork will be hot.

ALWAYS use the 375ºF/191ºC heat setting for meat fondue. The oil will be

maintained at a suitable frying temperature and will not overheat. Preheat time is

about 10 to 12 minutes or until signal light on heat control goes out.

Do not carry the Fondue Pot when it contains hot oil. Allow oil to cool before moving

the Fondue Pot.

After using, turn the Fondue Pot to the “OFF” setting, unplug the cord from the

electrical outlet and allow to cool before moving. If the Fondue Pot must be moved

prior to cooling, first remove the heat control using caution, as portions of the heat

control may be hot.

Discard the oil from the Fondue Pot after it has cooled. Do not reuse the oil.

NEVER leave the Fondue Pot unattended or plugged into an electrical outlet when

not in use.

Fondue Bourguignonne

½ pound beef tenderloin or sirloin steak per person

3½ cups vegetable oil

1. Trim all fat from the beef and cut into 1-inch cubes. Each pound of meat yields

about 30 cubes.

2. Let the meat stand at room temperature for 30 minutes before serving. Blot

completely dry with paper toweling. Place the cubes onto a lettuce or parsley

lined platter if desired.

3. Pour oil into the Fondue Pot and place on the counter or table where it will be

used. Place the fork ring, if included securely on the pot.

4. Heat oil at 375ºF/191ºC setting until signal light goes out, about 10 to 12

minutes.

5. For serving, spear one cube of beef onto each fondue fork and gently place into

hot oil. Rest forks in fork ring slots if included, or on edge of pot while cooking.

Do not use more than 8 fondue forks at one time. Cook until meat is brown and

cooked to desired doneness, about 30 seconds for rare, 45 seconds for medium

and 60 seconds for well done.

6. When cooked, remove the forks by grasping the handle, transfer to a plate and

remove the meat. Serve with desired sauce. Repeat fondue procedure.

7. After the meat is cooked, turn the Fondue Pot to “OFF,” unplug the cord from

the electrical outlet and allow to cool before moving.

Beef Cube Marinade

2 tablespoons vinegar 1½ teaspoons ground ginger

1 garlic clove, minced 2 tablespoons brown sugar

½ cup soy sauce ¾ cup vegetable oil

2-3 pounds cubed sirloin steak 3½ cups vegetable oil for Fondue Pot

1. In a small bowl combine the vinegar, ginger, garlic, brown sugar, soy sauce and

¾ cup oil. Blend well.

2. Pour the marinade over the beef cubes in a large container. Stir to coat the beef

cubes. Cover and marinate in the refrigerator for 3 to 4 hours.

3. One half hour before serving, thoroughly drain and dry the beef cubes. Place on

a lettuce or parsley lined platter. Just before cooking, blot the meat dry again.

4. Pour oil into the Fondue Pot and place the pot on the counter or table where it

will be used. Place fork ring, if included securely on pot. Heat oil at

375ºF/191ºC setting until signal light goes out, about 10 to 12 minutes.

5. For serving, spear one cube of beef onto each fondue fork and gently place into

hot oil. Rest forks in fork ring slots, if included, or on edge of pot while cooking.

Do not use more than 8 fondue forks at one time. Cook until meat is brown and

cooked to desired doneness, about 30 seconds for rare, 45 seconds for medium

and 60 seconds for well done.

6. When cooked, remove the forks by grasping the handle, transfer to a plate and

remove the meat. Serve with desired sauce. Repeat fondue procedure.

7. After the meat is cooked, turn the Fondue Pot to “OFF”, unplug the cord from

the electrical outlet and allow to cool before moving. If the pot must be moved

prior to cooling, first remove the heat control using caution as portions of the

heat control may be hot. Makes 4 to 5 servings.

Batter for Shrimp, Chicken or Vegetable Fondue

1 cup sifted flour 1 tablespoon sugar

1½ teaspoons baking powder ½ teaspoon seasoned salt

½ teaspoon chili powder 2 eggs, beaten

⅓ cup milk 1-tablespoon oil or melted butter

3½ cups vegetable oil for Fondue Pot

1. In a small bowl, combine sifted flour, sugar, baking powder, seasoned salt and

chili powder.

2. Add eggs, milk and 1 tablespoon of oil or melted butter. Stir until smooth and

well blended.

3. Pour oil into the Fondue Pot and place the pot on the counter or table where it

will be used. Place fork ring, if included, securely on pot. Heat oil at

375ºF/191ºC setting until signal light goes out, about 10 to 12 minutes.

4. For serving, spear cooked, shelled medium-size shrimp, bite-size pieces of

boneless, skinless chicken breast or bite-size pieces of vegetables with the

fondue fork and dip into the batter. Drain well and gently place into the hot oil.

Rest the forks in the fork ring slots, if included, or on edge of pot. Do not use

more than 8 fondue forks at one time. Fry until batter is golden brown, about 3

to 4 minutes. Remove forks by grasping the handle, transfer to plate and

remove. Cool slightly. Repeat procedure. Serve with seafood sauce, honey

mustard or barbecue sauce. Makes enough batter for 20 to 25 pieces of food.

DESSERT FONDUE RECIPES

Milk Chocolate Fondue

3 11½-ounce packages milk chocolate chips

1½ cups heavy whipping cream

½ teaspoon peppermint extract OR 2-3 tablespoons crème de menthe, optional

1. In the Fondue Pot combine the chocolate chips and cream. Set the heat control

at the “WARM” setting and stir constantly until the chocolate melts.

2. Add mint-flavoring if desired. Stir to blend.

3. For serving, spear 1-inch cubes of angel food, sponge or pound cake, ladyfinger

cookies, marshmallows, dates, dried apricots or fresh fruit tidbits with the fondue

forks. Swirl in chocolate to coat. Transfer to a plate and remove. Repeat

fondue procedure. Makes enough chocolate for 8 to 12 servings.

Hints:

• Fresh fruit tidbits may be strawberries, apple, banana, oranges, green grapes,

pineapple chunks and Bing cherries.

• Canned, drained pineapple chunks and mandarin oranges may be used in place

of fresh fruits.

• Any remaining chocolate fondue may be refrigerated in a covered container.

Heat gently and use as a sauce on desserts.

Sweet Caramel Fondue

1 14-ounce bag light caramels

2 tablespoons water

1. In the Fondue Pot, place unwrapped caramels. Add water. Set the heat control

at the “SIMMER” setting and melt the caramels, about 10 minutes, stirring

frequently. Reduce heat to the “WARM” setting.

2. For serving, spear marshmallows, apple wedges, dried fruits, fresh fruit tidbits

with the fondue forks and dip into the caramel. Transfer to plate for serving.

Repeat procedure. Cubes of angel food, sponge or pound cake can also be

used, or dip cookies into caramel. Makes 6 to 8 servings.

Hints:

• For dipping apples, keep caramel sauce at the “SIMMER” setting. Place

chopped nuts on waxed paper. Dip apples in the caramel and roll or set in the

nuts. Makes 6 caramel apples.

• Any remaining caramel may be refrigerated in a covered container and used

with desserts.

L5572D 11/08 West Bend

, a Brand of Focus Electrics, LLC. Printed in China

PRODUCT WARRANTY

Appliance 1 Year Limited Warranty

Focus Electrics, LLC (“Focus Electrics”) warrants this appliance from failures in the material

and workmanship for one (1) year from the date of original purchase with proof of purchase,

provided the appliance is operated and maintained in conformity with the provided Instruction

Manual. Any failed part of the appliance will be repaired or replaced without charge at Focus

Electrics’ discretion. This warranty applies to indoor household use only.

This warranty does not cover any damage, including discoloration, to any non-stick surface of

the appliance. This warranty is null and void, as determined solely by Focus Electrics if the

appliance is damaged through accident, misuse, abuse, negligence, scratching, or if the

appliance is altered in any way.

THIS WARRANTY IS IN LIEU OF ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES

OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, PERFORMANCE, OR

OTHERWISE, WHICH ARE HEREBY EXCLUDED. IN NO EVENT SHALL FOCUS

ELECTRICS BE LIABLE FOR ANY DAMAGES, WHETHER DIRECT, INDIRECT,

INCIDENTAL, FORSEEABLE, CONSEQUENTIAL, OR SPECIAL, ARISING OUT OF OR IN

CONNECTION WITH THIS APPLIANCE.

If you think the appliance has failed or requires service within its warranty period, please

contact the Focus Electrics Customer Service Department at (866) 290-1851, or e-mail us at

[email protected]

. A receipt proving the original purchase date will be required for all

warranty claims, hand written receipts are not accepted. You may also be required to return

the appliance for inspection and evaluation. Return shipping costs are not refundable. Focus

Electrics is not responsible for returns lost in transit.

Valid only in USA and Canada

REPLACEMENT PARTS

Replacement parts, if available, may be ordered directly from Focus Electrics, LLC several

ways. Order online at www.focuselectrics.com

, e-mail [email protected], over the

phone by calling (866) 290-1851, or by writing to:

Focus Electrics, LLC

Attn: Customer Service

P. O. Box 2780

West Bend, WI 53095

To order with a check or money order, please first contact Customer Service for an order total.

Mail your payment along with a letter stating the model or catalog number of your appliance,

which can be found on the bottom or back of the unit, a description of the part or parts you are

ordering, and the quantity you would like. Your check should be made payable to Focus

Electrics, LLC.

Your state/province’s sales tax and a shipping fee will be added to your total charge. Please

allow two weeks for processing and delivery.

This manual contains important and helpful information regarding the safe use and care of your

new Focus Electrics product. For future reference, attach dated sales receipt for warranty proof

of purchase and record the following information:

Date purchased or received as gift: _______________________________________________

Where purchased and price, if known: _____________________________________________

Item number and Date Code (shown bottom/back of product):___________________________

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West Bend 88001 User manual

Brand: West Bend

Model: 88001

Category: Fondues, gourmets & woks

Type: User manual

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